TheVineyardMom

4 salmon fillets (4-6 ounces each) skin removed 1 tablespoon extra virgin olive oil 16 ounces fresh spinach 1 sheet of puff pastry, thawed 1/4 teaspoon each salt and pepper 1 egg beaten with 1 teaspoon water Sauce: 1/2 cup mayonnaise 2 tablespoons fresh lemon juice 2 teaspoon Dijon mustard 1 tablespoon fresh dill 1/8 teaspoon each salt and pepper Whisk the mayonnaise, lemon juice, Dijon mustard, dill, salt and pepper together in a small bowl. Cover and refrigerate until you're ready to serve, Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with non stick spray. Add extra virgin olive oil to a large sauté pan on medium heat.  Add spinach and sauté until wilted.  You made need to do this in 2 batches.  Season with a sprinkle of salt and pepper. Drain any excess water.   Salt and pepper both sides of salmon.  Take a piece of puff pastry and roll it out to 10x16 inches on a floured surface. Cut pastry in to 4 equal squares.   Place a ...

1 store bought or homemade 9 inch pizza crust 1 ¼ cup shredded mozzarella 1 cup pizza sauce or marinara sauce 1 egg, beaten Preheat the oven 375 degrees Place the round pie crust on a lightly floured surface. Roll the crust out to a 12 inch circle.  Using a 4 inch cookie cutter that’s either pumpkin shaped or a circle. Cut out 6 shapes.  Gather the scrapes and re-roll the dough to the same thickness and cut 6 more shapes out. Lay 6 shapes out on a baking sheet pan lined with parchment paper.  Spoon a ½ teaspoon of sauce onto each shape and spread out leaving a border around the entire shape. Top with some shredded mozzarella. Take the next 6 shapes and using a pairing knife, cut out 2 eyes and a mouth.  Be creative. Bush the border of the shapes with the sauce and cheese with the egg wash.  Place the top shape with the jack-o-lanterns on them over the top.  Use a fork to crimp the edges close around the entire shape.  Brush the tops of the jack-o-lante...

1 cup of canned pumpkin puree 3.4 ounce box of instant vanilla pudding, just the powder don’t make the pudding 8 ounces cool whip or homemade whipped cream ½ teaspoon pumpkin pie spice 1 small pumpkin Mix pumpkin puree, pudding powder, cool whip or whipped cream and pumpkin pie spice together in a large mixing bowl. Place in the refrigerator for at least 2 hours to set. Take the pumpkin and cut the top off horizontally.  Clean the inside of the pumpkin.  The pumpkin will be the “bowl” for the dip. Fill the pumpkin with the dip.  Sprinkle the top with additional pumpkin pie spice.

  6 large, hard boiled ¼ cup mayonnaise 1 teaspoon yellow mustard 1 teaspoon white vinegar 1 drop red food coloring ¼ teaspoon salt ¼ teaspoon smoked paprika Fresh chives, cut into small pieces Peel the hard boiled eggs and cut them in half lengthwise.  Scoop yolks into a small bowl. Put white halves onto a plate. Mash the yolks with a fork. Add mayonnaise, mustard,vinegar, food coloring, salt and paprika.  Mix well. Add egg yolk mixture to a piping bag or sandwich bag.  Snip a small piece of one of the corners off of the sandwich bag. Pipe the filling into each white half.  Using a toothpick, lightly draw lines on the mixture to resemble a pumpkin.   Slice the fresh chives into ¼ inch pieces and place them onto the egg at the top of the filling to resemble stems to the pumpkin. Chill in the refrigerator in an airtight container until you’re ready to serve.

  3 ounces apple cider 1 ounce Aprol  Ice 3 ounces of prosecco or sparkling wine Slices apples for garnish In a wine glass, combine apple cider and Aperol.  Stir to combine.  Fill the glass up with ice and top with prosecco or sparkling wine.  Garnish with an apple slice.

1 tablespoon extra virgin olive oil 1 cup yellow onion, diced 1 cup carrots, diced 1 teaspoon salt 2 cloves of garlic, finely minced 1 lb. Italian sausage, casings removed 4 cups chicken stock 15 ounce can of pumpkin puree 1 tablespoon fresh sage, chopped ½ cup heavy cream 1 tablespoon brown sugar Roasted pumpkin seeds for garnish Add the extra virgin olive oil to a large soup pot or dutch oven.  Add onions and carrots and cook over medium high heat until the veggies have softened. Season with salt. Add garlic and sausage to the pan.  Break sausage up into small pieces as it browns.  Spoon off any excess fat from the sausage. Stir in the chicken stock, pumpkin puree, sage, cream and brown sugar.  Bring to a simmer and cook for 20 minutes.   Serve hot and garnish the top with roasted pumpkin seeds.

  Serves 4 side salads 12 fresh sage leaves 2 tablespoons butter 6 cups mixed greens ¼ cup dried cranberries 2 honeycrisp apples, cleaned, cored and thinly sliced ¼ cup Pine nuts 4 ounces crumbled blue cheese Vinaigrette  ⅓ cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons maple syrup ½ teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper Place a small saute pan with the butter over medium high heat.  Once the butter is melted and sizzling, add the fresh sage leaves.  Cook for a minute on each side or until the leaves have slightly browned.  Remove the leaves from the pan and place them on a paper towel lined plate. Place the dried cranberries in a bowl and add 1 cup of very hot water.  Allow the cranberries to soak for 5-7 minutes.  Drain the water and place cranberries to the side. To make the vinaigrette, add the extra virgin olive oil, balsamic vinegar, syrup, mustard, salt and pepper to a mason jar or small bowl....

Serves 6-8 1 butternut squash, peeled and sliced into 1 inch circles (6-8 slices) 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon pepper 2 cups fresh cranberries, washed ½ cup maple syrup  3 tablespoons fresh orange juice 2 tablespoons fresh  sage, chopped 1 (5 oz.) log of plain goat cheese ¼ cup heavy cream ¼ cup chopped roasted pecans Preheat the oven to 425 degrees.  Line a baking sheet with foil.  Brush extra virgin olive oil and season both sides of the butternut squash with salt and pepper. Roast for 20-25 minutes or until golden brown and tender. Combine washed cranberries, maple syrup and orange juice into a saucepan on medium high heat.  Simmer for 10-12 minutes or until the cranberries start to pop. Stir in chopped sage. Stir together the goat cheese and heavy cream.  Serve a slice of butternut squash and top with a teaspoon of cheese mixture, a dollop of cranberries and chopped pecans.

12 Medjool dates, pitted  5 ounces of goat cheese 6-8 slices of prosciutto 3 tablespoons Maple syrup or honey 2 tablespoons fresh parsley, chopped for garnish Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper. Carefully split each date open lengthwise with a knife without cutting the date in half. Spoon the goat cheese into the cavity of each date.  The date should be full.  Squeeze the date closed once it’s filled.  They will look messy, but that’s ok since they will be wrapped in the prosciutto.  Place the prosciutto in the freezer for 10 minutes.  This will make it easier to handle. Slice each piece of prosciutto in half lengthwise. Take a slice and wrap each date and place them on the lined baking sheet. Using a pastry brush, cover each prosciutto wrapped date with maple syrup or honey. Bake for 8-10 minutes or until the prosciutto is crisp and browned. Garnish with chopped parsley and serve warm.

  1 cup yellow cornmeal 1 cup all purpose flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg ¼ cup vegetable oil Preheat the oven to 425 degrees. Coat the inside of a 8x8 baking dish or 9 inch pie pan with non-stick spray. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In a separate mixing bowl, mix together milk, egg and oil.   Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is moist.  DO NOT OVER MIX.  It’s ok if there are a few lumps. Pour batter into a baking dish and bake for 20 minutes or until the edges are golden and a toothpick comes out clean. Cut and serve.

2 tablespoons extra virgin olive oil 1 onion, diced 2 (8 ounce) packages of baby bella mushrooms, sliced 2 carrots, sliced 3 clove of garlic, minced 2 tablespoons fresh thyme, chopped 1 teaspoon salt ½ teaspoon pepper ¼ cup all purpose flour 1 tablespoon tomato paste 14.5 ounce can of diced tomatoes 4 cups veggie or chicken stock 2 medium russet potatoes, cut into 1 inch pieces 6 ounces fresh spinach 2 tablespoons fresh parsley, chopped In a large dutch oven, add extra virgin olive and set heat to medium high. Add the onions and mushrooms and saute for 10 minutes or until golden brown. Add carrots, garlic and thyme and cook for 5-7 minutes. Season with salt and pepper. Add tomato paste and stir with a wooden spoon to incorporate.  Cook for 1 minute.  Add flour and stir to coat the veggies.  Cook for 1-2 minutes. Add the diced tomatoes and broth.  Bring to a boil.  Once it’s boiling, add potatoes and reduce heat to a simmer.  Cook for 30-40 minutes or until ...

1 1⁄2 cup Arborio rice 1⁄2 of a yellow onion, finely chopped 2 cloves garlic, minced 3 cups butternut squash, cut into 1/2 inch cubes 2 tablespoons extra virgin olive oil 1⁄2 teaspoon ground sage 1⁄4 teaspoon red pepper flakes (optional) 5 1⁄2 cups veggie or chicken stock, hot 1⁄2 teaspoon black pepper 3⁄4 cup grated Parmesan cheese 2 cups fresh spinach, chopped Heat a large sauce pan or dutch oven over medium high heat. Add extra virgin olive oil. Add the onion and butternut squash and saute until the onion is softened and squash has browned. Add rice, garlic, sage and red pepper flakes to the saute pan. Stir to incorporate. Add the stock 1 cup at a time, stirring and allowing the liquid to be absorbed before adding the next cup of stock. Once all the stock has been added, add the spinach, black pepper and cheese and stir well. Adjust seasoning and serve hot with additional parmesan cheese.

  ½ cup raisins 10 slices of bacon 2 cloves of garlic, minced 2 tablespoons of Dijon mustard 2 tablespoons white wine vinegar 1/8 teaspoon each of salt and pepper 2 cups of shredded chicken 2 teaspoons of vegetable oil 2 large heads of frisée lettuce, cored and trimmed Preheat the oven to 350 degrees.  Spread the bacon on a baking sheet and bake until crisp.  This will take about 20 minutes. While the bacon is in the oven, place raisins in a small bowl and cover with a cup of boiling water.  Allow them to soak for 20 minutes. Drain raisins and add them to a large bowl. Place cooked bacon on paper towels and reserve ¼ cup of the bacon fat. Chop the cooked bacon into small pieces. To make the vinaigrette, place the bacon fat into a small bowl.  Add garlic to the hot fat and whisk in the mustard and vinegar.  Season with the salt and pepper. Set aside. Add shredded chicken to the bowl with the raisins. In a large saute pan over high heat, heat 1 teaspoon of ve...